Two things I am a big, big fan of… cookie dough & cheesecake. Of course I was recipe searching from some cookies, and came upon this idea on Pinterest.
This was actually the 2nd time I’ve made these – the first I made one batch in an 8×8 pan, this time, because they were such a hit last time, I doubled it and made them in a 13×9 pan. Once again, these bars didn’t disappoint. All day people were telling me how delicious they were.
These wonderful Cookie Dough Cheesecake Bars have a graham cracker crust, cheesecake filling, and cookie dough “crumble” on top. It’s basically a little piece of heaven. The recipe is fairly easy, you’ll need your mixer for the two “fillings.” Enjoy!
Ingredients: (Yield 12 bars – 8×8 pan)
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter (melted)
Chocolate Chip Cookie Dough:
- 5 tbsp unsalted butter (room temperature)
- 1/3 cup packed light brown sugar
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup flour
- 1 cup chocolate chips
- 10 oz. cream cheese (room temperature)
- 1/4 cup granulated sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- Preheat oven to 325*.
- Line 8-inch square pan with parchment paper (or foil) leaving a little overhand and spray that with nonstick cooking spray. (This will greatly help with removing the bars from the pan)
- Mix the melted butter and graham cracker crumbs. Press the mixture in to the bottom of the pan and bake for 6 minutes. Set aside, leave oven on.
- Prepare the cookie dough - With a mixer, beat butter, brown sugar, granulated sugar, salt, and vanilla until smooth. Mix in the flour. Mix in the chocolate chips. Set this aside. (You’ll probably need to switch it in to a new bowl so you can use the mixer for the cheesecake filling.) The cookie dough will be very dry and crumbly – that’s okay.
- Prepare the cheesecake filling – With a mixer, cream together cre
am cheese and sugar until smooth. Mix in the egg and vanilla.
- Pour the cheesecake filling in to the prepared crust.
- Using your hands, make the cookie dough in to clumps, flatten them a little, and spread them out in the pan on top of the cheesecake filling. Use all of the cookie dough – it will cover a majority of the pan.
- Bake for about 30 minutes. The top should feel firm, and the pan should be set if shaken.
- Let pan cool, then refrigerate bars for several hours (I normally do mine over night)
- Use the overhang of the parchment paper or tin foil to lift the bars out of the pan and cut them in to squares. Store them in the refrigerator, serve them cold or at room temp.
Source: My Baking Addiction